THREE CHEESE MACARONI AND SPINACH
From cuzpat 15 years ago
- 55 minutes to make
- Serves 8
Great for get together or parties such as Super Bowl or such
Ingredients
- 1⁄2 stick (4 Tbsp) butter, plus extra for baking dish shopping list
- 1 cup chopped onion shopping list
- 1⁄3 cup all-purpose flour shopping list
- 4 1⁄2 cups milk shopping list
- 1⁄4 tsp salt shopping list
- 1⁄4 tsp pepper shopping list
- 5 oz gorgonzola cheese, broken in chunks shopping list
- 5 oz Fontina cheese, rind removed, cut in chunks shopping list
- 1 cup grated parmesan cheese shopping list
- 1 lb mini penne pasta shopping list
- 1 bag (6 oz) baby spinach shopping list
- 2 Tbsp plain dry bread crumbs shopping list
- Garnish: chopped parsley shopping list
How to make it
- Bring a large pot of lightly salted water to a boil. Heat oven to 375°F. Butter a shallow 3-qt baking dish or casserole.
- Melt butter in a large saucepan over medium heat. Add onion and sauté 5 minutes until slightly softened but not browned. Whisk in flour; cook 2 minutes until blended. Slowly whisk in milk. Cook, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in salt, pepper, then Gorgonzola, fontina and 3⁄4 cup Parmesan cheese. Stir until cheese melts and sauce is smooth; set aside.
- Stir pasta into boiling water. When water returns to a boil, cook 2 minutes less than time suggested on package. Drain well. Return pasta to pot, add spinach and cheese sauce and toss until spinach is wilted and pasta is evenly coated. Pour into prepared baking dish.
- Mix rest of Parmesan with bread crumbs; sprinkle over top.
- Bake about 30 minutes until browned on top. Cool 5 minutes before serving. Garnish with parsley.
- Planning Tip: Prepare through Step 3 up to 1 day ahead. Refrigerate uncovered. Bring to room temperature before topping with crumb mixture and baking.
The Rating
Reviewed by 4 people-
Five forky!
goodeat
in Benton loved it
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Good
hungrybear
in Miner loved it
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Delish!
superfoodman
in Metropolis loved it
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